Simulated casein from proteinaceous mixtures

ABSTRACT

A process is delivered for producing a proteinaceous mixture having thermoplastic and forming properties similar to casein and caseinate salts. The process comprises making an aqueous slurry of a vegetable protein material, adjusting the pH, heating the slurry, neutralizing the slurry, drying the neutralized slurry, and then blending the dried slurry with an unmodified proteinaceous material.

' United States Patent [191 Kumar et al.

[ NOV. 4, 1975 SIMULATED CASEIN FROM PROTEINACEOUS MIXTURES Inventors:Surinder Kumar, Buffalo Grove;

Kolar S. Ramachandran, Palatine,

both of I11.

Assignee: The Quaker Oats Company,

Chicago, Ill.

Filed: June 12, 1974 Appl. No.: 478,777

US. Cl. 426/656; 260/112 G; 260/123.5 Int. Cl? A23J 3/00; A23J 3/02Field of Search 260/112 G, 123.5; 426/364,

[56] References Cited UNITED STATES PATENTS 3,440,054 4/1969 Sair426/212 X 3,653,912 4/1972 Koski et all 426/212 X 3,814,816 6/1974Gunther 426/212 X Primary Examiner-James R. Hoffman Attorney, Agent, orFirmDonnie Rudd [57] ABSTRACT 8 Claims, No Drawings SIMULATED CASEINFROM PROTEINACEOUS MIXTURES BACKGROUND OF THE INVENTION 1. FIELD OF THEINVENTION This invention relates to a process for producing aproteinaceous mixture having thermoplastic and forming propertiessimilar to casein and caseinate salts. The process involves the blendingof an unmodified protein with a modified protein.

2. DESCRIPTION OF THE PRIOR ART Many attempts have been made to produceproteinaceous mixtures having the properties of casein or caseinatesalts. In recent years casein and caseinate salts such as sodiumcaseinate have become very expensive due to many economic factors.Casein and sodium caseinate, however, have some exceptional propertieswhich have not been suitably duplicated heretofore by modified vegetableproteins or mixtures of proteins. For instance, sodium caseinate hasexcellent binding and thermoplastic properties as well as having a goodprotein equivalency. The combination of protein content andthermoplastic forming and binding properties makes sodium caseinate andcasein unique. This invention provides a new and novel proteinaceousmixture which can be utilized as a substitute for casein and caseinatesalts and which has high protein equivalency along with thethermoplastic and forming properties of casein and caseinate salts.

SUMMARY OF THE INVENTION It is an object of this invention to provide aprocess for producing a proteinaceous mixture having the thermoplasticand binding properties of casein and caseinate salts.

The objects of this invention are accomplished by a process forproducing a proteinaceous mixture of modified vegetable protein andunmodified protein, said mixture having thermoplastic and formingproperties similar to casein and caseinate salts, said processcomprising:

making an aqueous slurry of a vegetable protein material, said vegetableprotein material containing at least about 50 percent by weight protein;

B. adjusting the pH of the aqueous slurry to a pH of from above 7.0 toabout 10.5 by addition thereto of an alkali metal carbonate;

C. heating the aqueous slurry to react the alkali metal carbonate withthe protein;

D. neutralizing the slurry to a pH of from 6.6 to 7.0

by addition thereto of an edible acid;

E. drying the neutralized slurry to remove a substantial portion of thewater therein; and

F. admixing from 1 to parts by weight of the neutralized slurry withfrom 1-30 parts by weight unmodified proteinaceous material.

Preferably, the process includes a cooling step, say to from roomtemperature to 130F., after the heatingreacting and prior toneutralization.

More preferably the vegetable protein material of this invention is asolvent extracted oil seed vegetable protein.

Preferably also, the aqueous slurry of this invention has a solidscontent of about 3 percent to about 16 per cent by weight, or a proteincontent up to 12 percent by weight.

The preferred alkali metal carbonate of this invention is a memberselected from the group comprising sodium carbonate, sodium bicarbonate,potassium carbonate, potassium bicarbonate.

The preferable reaction temperature of this invention is a temperatureof from 280F. to 370F. in a closed vessel for 2 k to 5 minutes.

The first step in this invention requires making an aqueous slurry of avegetable protein material with the vegetable protein materialcontaining at least about 50 percent by weight protein. Preferably theprotein material is an oil seed, solvent extracted, vegetable proteinsuch as soy protein isolate or soy protein concentrate. Other proteins,however, such as oat protein, have been found to be highly acceptablefor use in this invention. Other oil seed vegetable proteins, solventextracted to concentrate the protein therein are also acceptable, suchas peanut and sesame proteins and the other oil seed vegetable proteins.It is preferable that the protein material have at least about 50percent by weight protein therein. In other words, the protein materialshould be concentrated so that it comprises a major portion of protein.

The aqueous slurry is prepared simply by adding the proteinaceousmaterial to water and mixing until a slurry is provided. Preferably theslurry is prepared by mixing from 3-16 percent by weight of theproteinaceous material in water and mixing until slurry has occurred.This preferably gives an overall protein content in the slurry of up to12 percent by weight.

The next step in the invention requires adjusting the pH of the aqueousslurry to a pH of from above 7.0 to about 10.5 by addition thereto of analkali metal carbonate. It is important and critical to the inventionthat the aqueous slurry have a pH above 7.0 in order to carry out thecomplete process of this invention. This can generally be accomplishedby adding from about to 4 percent by weight of the alkali metalcarbonate. By use herein of the term alkali metal carbonate it isintended to mean the term with its well known use consisting of thecarbonates of the alkali metals as well as the bicarbonates or acidcarbonates thereof. For instance, sodium carbonate and potassiumcarbonate are highly acceptable in this invention as well as sodiumbicarbonate and potassium bicarbonate. It is within the purview of onewell skilled in the art that he might achieve the desired pH range byaddition of the carbonate. It is preferable that the pH be adjustedbetween 7.2 and 10.5 and a pH of about 8 is highly preferable. After thepH has been adjusted by addition of an alkali metal carbonate theaqueous slurry is heated to react the alkali metal carbonate with theprotein. The heating must be sufficient to provide a reaction betweenthe carbonate and the protein but must be below the decompositiontemperature of the protein. We have found, for instance, that a 330F.reaction temperature in an enclosed vessel for a time period of from-200 seconds produces an acceptable product. We have also found that atemperature of from 295F. to 310F. for from 3-% to 5 minutes produces agood product. Other times and temperatures may also be utilizedproviding the reaction product, when neutralized, has the sameproperties as are herein attributed to the abovedescribed reaction. Itis well within the skill of one knowledgeable in the art to preparethese different products with different reactions in order to arrive atan end product. However, the optimum conditions are as stated above. Inany condition, the temperature should be at least about the boilingpoint of water up to a point at which degradation of the proteinmaterial or reaction product occurs. It is preferable that the reactionbe conducted in a closed vessel since this enables heating of theaqueous slurry above the boiling point of water. Generally this willraise the pressure of the reaction to something around 90-lbs. persquare inch but this is acceptable in producing a desirable product.

At this point in the process, it is preferable to cool the reacted mass.This can be accomplished by conventional means to arrive at atemperature of from about room temperature to 130F.

The next step in this invention requires the neutralizing of the slurryto a pH of from 6.6 to 7.0 by addition thereto of an edible acid. It iscritical that the neutralization produce a neutralized pH within thestated range. A much lower pH will not enable precipitation of theprotein. For instance, a pH of 5.0 does not allow for precipitation.And, likewise, a pH of 7.2 does not allow for precipitation of theprotein. The neutralization can occur by use of any of the known edibleacids which are normally used as food additives. For instance,hydrochloric acid, citric acid, formic acid, and acetic acid, are allmembers of the group of edible food grade acids acceptable for use inthis invention.

After the slurry has been neutralized it is then dried to remove asubstantial portion of the water. The moisture content of the finalproduct should be about 15 percent by weight moisture or lower. Dryingcan occur in any of the known commercial processes such as drum drying,spray drying, or freeze drying, and either process is acceptable for usein this invention.

The final step in this process requires admixing from 1-15 parts byweight of the neutralized slurry with from 1-30 parts by weightunmodified proteinaceous material. The unmodified proteinaceous materialrefers to proteinaceous material that is not modified according to theprocess hereinabove described with relation to modification by alkalimetal carbonate treatment. The unmodified proteinaceous material mayrefer to either vegetable proteins or meat proteins. In other words, theunmodified proteinaceous material can refer to the oil seed vegetableproteins that are solvent extracted such as soy protein concentrate, soyprotein isolate, or it may refer to oat protein, peanut protein, orsesame protein which has been unmodified or it may also refer to meatprotein such as meaty materials, or to fish protein such as fish flouror fish meal. In other words, the normally accepted usage of the termproteinaceous material" is acceptable for admixture herewith to producean acceptable product.

DESCRIPTION OF THE PREFERRED EMBODIMENTS This invention may be morefully described but is not limited by the following examples.

Example 1 An aqueous slurry of 8 percent by weight soy protein isolateis prepared by mixing the soy protein isolate in water in theappropriate proportion. Sodium carbonate is added to the mixture untilthe pH is 8.0. The mixture is then heated to a temperature of 300F. in aclosed vessel for about 4 minutes. After heating, the product is cooledto 120F. and neutralized by addition thereto of hydrochloric acid untilthe pH is 6.8. The product is then dried on a drum drier until themoisture content thereof is about 10 percent by weight. The dried slurryEXAMPLE 2 Example 1 is repeated with the exception that the alkali metalcarbonate is potassium carbonate. Again, an acceptable product isproduced.

EXAMPLE 3 Example 1 is repeated except the modified vegetable proteinmaterial is oat protein. Again, an acceptable product is produced.

EXAMPLE 4 Example 2 is repeated with the exception that the modifiedvegetable protein material is oat protein. Again, an acceptable productis produced.

EXAMPLE 5 Example 1 is repeated except the modified vegetable proteinmaterial is a mixture of 1 part by weight oat protein and 2 parts byweight soy protein concentrate. Again, an acceptable sodium caseinatereplacement is produced.

EXAMPLE 6 Example 1 is repeated except the modified vegetable proteinmaterial is a mixture of 1 part by weight sesame protein and 3 parts byweight soy protein concentrate. Again, an acceptable sodium caseinatereplacementis produced.

EXAMPLE 7 Example 1 is repeated except the modified vegetable proteinmaterial is a mixture of 1 part by weight peanut protein and 1 part byweight soy protein concentrate. Again, an acceptable sodium caseinatereplacement is produced.

EXAMPLE 8 Example 2 is repeated except the modified vegetable proteinmaterial is a mixture of 1 part by weight sesame protein and 3 parts byweight soy protein concentrate. Again, an acceptable sodium caseinatereplacement is produced.

EXAMPLE 9 Example 2 is repeated except the modified vegetable proteinmaterial is a mixture of 1 part by weight peanut protein and 3 parts byweight soy protein concentrate. Again, an acceptable sodium caseinatereplacement is produced.

EXAMPLE 10 Example 1 is repeated with the exception that the unmodifiedprotein is ground meat. Again, an acceptable product is produced, inwhich the binding characteristics of sodium caseinate are found.

EXAMPLE 11 Example 2 is repeated with the exception that the unmodifiedprotein is ground meat. Again, an acceptable product is produced.

EXAMPLE 12 Example 3 is repeated except the unmodified protein is groundmeat. Again, an acceptable product is produced.

EXAMPLE 13 Example 4 is repeated with the exception that the unmodifiedprotein is ground meat. Again, an acceptable productis produced.

EXAMPLE 14 Example 5 is repeated with the exception that the unmodifiedprotein is ground meat. Again, an acceptable product is produced.

EXAMPLE 15 Example 6 is repeated with the exception that the unmodifiedprotein is ground meat. Again, an acceptable sodium caseinatereplacement is produced.

EXAMPLE 16 Example 7 is repeated with the exception that the unmodifiedprotein is ground meat. Again, an acceptable sodium caseinatereplacement is produced.

EXAMPLE 17 Example 8 is repeated with the exception that the unmodifiedprotein is ground meat. Again, an acceptable sodium caseinatereplacement is produced.

EXAMPLE 18 Example 9 is repeated with the exception that the unmodifiedprotein is ground meat. Again, an acceptable sodium caseinatereplacement is produced.

It may be seen that this invention provides a new and novel method forimparting thermoplastic properties to proteinaceous mixtures. The newmodified protein has thermal reversibility and the flow properties,gelling properties, and fiber forming ability of caseinate containingproducts. The modified protein is found to be a highly acceptablesubstitute for sodium caseinate and casein in food products.

Having fully described this new and unique invention we claim:

1. A process for producing a proteinaceous mixture of modified vegetableprotein and unmodified protein, said mixture having thermoplastic andforming properties similar to casein and caseinate salts,.said processcomprising: i

A. making an aqueous slurry of a vegetable protein material containingat least about 50 percent by weight protein selected from the groupconsisting of oat protein and oil seed vegetable protein, said slurryhaving a solids content of from about 3 percent to about 16 percent byweight;

B. adjusting the pH of the aqueous slurry to a pH of from above 7.0 toabout 10.5 by addition thereto of an alkali metal carbonate;

C. heating the aqueous slurry to a temperature of from 280F. to 370F.for from 2% to 5 minutes to react the alkali metal carbonate with theprotein;

D. neutralizing the slurry to a pH of from 6.6 to 7.0

by addition thereto of an edible acid;

E. drying the neutralized slurry to remove a substan-,

tial portion of the water therein; and

F. admixing from 1-15 parts by weight of the substantially driedneutralized slurry with from l-30 parts by weight proteinaceous materialnot having been modified by reaction with an alkali metal carbonate.

2. A process as in claim 1 wherein the vegetable protein material is asolvent extracted oil seed vegetable protein.

3. A process as in claim 1 wherein the aqueous slurry has a proteincontent of up to 12 percent by weight.

4. A process as in claim 1 wherein the alkali metal carbonate is amember selected from the group consisting of sodium carbonate, sodiumbicarbonate, potassium carbonate, and potassium bicarbonate.

5. A process as in claim 1 wherein the heating step comprises heatingthe mixture to a temperature of from 295F. to 310F. in a closed vesselfor from 3-% to 5 minutes.

6. A process as in claim 1 wherein the vegetable protein material is soyprotein isolate.

7. A process as in claim 1 wherein the vegetable protein material is oatprotein.

8. A process for producing a proteinaceous mixture of modified vegetableprotein and unmodified protein, said mixture having theremoplastic andforming properties similar to casein and caseinate salts, said processcomprising:

A. making an aqueous slurry of a vegetable protein material containingat least about 50 percent by weight protein selected from the groupconsiting of oat protein and oil seed vegetable protein, said slurryhaving a solids content of from about 3 percent to about 16 percent byweight;

B. adjusting the pH of the aqueous slurry to a pH of from above 7.0 toabout 10.5 by addition thereto of an alkali metal carbonate;

C. heating the aqueous slurry to a temperature of from 280F. to 370F.for from 2% to 5 minutes to react the alkali metal carbonate with theprotein;

D. cooling the reacted protein slurry to a temperature below about F.;

E. neutralizing the slurry to a pH of from 6.6 to 7.0 by

addition thereto of an edible acid;

F. drying the neutralized slurry to remove a substantial portion of thewater therein; and

G. admixing from ll5 parts by weight of the sub- .stantially driedneutralized slurry with from l-30 parts by weight proteinaceous materialnot having been modified by reaction with an alkali metal carbonate.

UNITED STATES PATENT OFFICE CERTIFICATE OF CORRECTION PATENT NO. I3,917, 878

DATED I November 4, 1975 |NVENTOR(5) 1 Surinder Kumar and Kolar S.Ramachandran It is certified that error appears in the above-identifiedpatent and that said Letters Patent are hereby corrected as shown below:

In the ABSTRACT, line 1, change "delivered" to --disclosed.

In Claim 8, line 8, change "consiting" to -consisting-.

I Signed and Scaled this A rtest:

RUTH C. MASON C. M Arresting n)?" ARSHALL DANN vmmrssmmr ufParents andTrademarks

1. A PROCESS FOR PRODUCING A PROTEINACEOUS MIXTURE OF MODIFIED VEGETABLEAND UNMODIFIED PROTEIN, SAID MIXTURE HAVING THERMOPLASTIC AND FORMINGPROPERTIES SIMILAR TO CASEIN AND CASE NATE SALTS, SAID PROCESSCOMPRISING: A. MAKING AN AQUEOUS SLURRY OF A VEGETABLE PROTEIN MATERIALCONTAINING AT LEAST ABOUT 50 PERCENT BY WEIGHT PROTEIN SELECTED FROM THEGROUP CONSISTING OF OAT PROTEIN AND OIL SEED VEGETABLE PROTEIN, SAIDSLURRY HAVING A SOLIDS CONTENTT OF FROM ABOUT 3 PERCENT TO ABOUT 16PERCENT BY WEIGHT, B. ADJUSTING THE PH OF THE AQUEOUS SLURRY TO A PH OFFROM ABOVE 7.0 TO ABOUT 10.5 BY ADDITION THERETO OF AN ALKALI METALCARBONATES, C. HEATING THE AQUEOUS SLURRY TO A TEMPERATURE OF FROM280*F. TO 370*F. FOR FROM 2 1/2 TO 5 MINUTESTO REACT THE ALKALI METALCARBONATE WITH THE PROTEIN, D. NUETRALIZING THE SLURRY TO A PH FROM 6.6TO 7.0 BY ADDITION THERETO OF AN EDIBLE ACID, E. DRYING THE NUETRALIZEDSLURRY TO REMOVE A SUBSTANTIAL PORTION OF THE WATER THEREIN, AND F.ADMIXING FROM 1-15 PARTS BY WEIGHT OF THE SUBSTANTIALLY DRIEDNUETRALIZED SLURRY WITH FROM 1-30 PARTS BY WEIGHT PROTEINACEOUS MATERIALNOT HAVING BEEN MODIFIED BY REACTION WITH AN ALKALI METAL CARBONATE. 2.A process as in claim 1 wherein the vegetable protein material is asolvent extracted oil seed vegetable protein.
 3. A process as in claim 1wherein the aqueous slurry has a protein content of up to 12 percent byweight.
 4. A process as in claim 1 wherein the alkali metal carbonate isa member selected from the group consisting of sodium carbonate, sodiumbicarbonate, potassium carbonate, and potassium bicarbonate.
 5. Aprocess as in claim 1 wherein the heating step comprises heating themixture to a temperature of from 295*F. to 310*F. in a closed vessel forfrom 3- 1/2 to 5 minutes.
 6. A process as in claim 1 wherein thevegetable protein material is soy protein isolate.
 7. A process as inclaim 1 wherein the vegetable protein material is oat protein.
 8. Aprocess for producing a proteinaceous mixture of modified vegetableprotein and unmodified protein, said mixture having theremoplastic andforming properties similar to casein and caseinate salts, said processcomprising: A. making an aqueous slurry of a vegetable protein materialcontaining at least about 50 percent by weight protein selected from thegroup consiting of oat protein and oil seed vegetable protein, saidslurry having a solids content of from about 3 percent to about 16percent by weight; B. adjusting the pH of the aqueous slurry to a pH offrom above 7.0 to about 10.5 by addition thereto of an alkali metalcarbonate; C. heating the aqueous slurry to a temperature of from 280*F.to 370*F. for from 2 1/2 to 5 minutes to react the alkali metalcarbonate with the protein; D. cooling the reacted protein slurry to atemperature below about 130*F.; E. neutralizing the slurry to a pH offrom 6.6 to 7.0 by addition thereto of an edible acid; F. drying theneutralized slurry to remove a substantial portion of the water therein;and G. admixing from 1-15 parts by weight of the substantially driedneutralized slurry with from 1-30 parts by weight proteinaceous materialnot having been modified by reaction with an alkali metal carbonate.